I cannot believe the first time I had a poke bowl was only a year ago. I’m actually a bit mad about it, because I’ve been missing out on this delicious dish all my life. It’s my new obsession, and if you like sushi and raw fish, you’ll love it as well.
Poke is a raw fish salad originating from Hawaii, so it makes sense that it’s popular in California and that’s where I discovered it. It’s savory and filled with umami, and the first time I had it, it felt like a combination of my favorite flavors melting in my mouth.
It’s colorful, fresh, and healthy, and guaranteed to please a crowd. If you are not into raw fish, try it with cooked salmon or another cooked tender fish. It won’t be the same dish (can’t call it a poke bowl, sorry), but I’m sure it’ll be delicious as well.
- 1 lb sushi-grade ahi tuna, cut into bite size cubes
- 1 avocado, cubed
- 1/2 cup shredded carrots
- 2 green onions, sliced thinly
- 3 tbsp coconut aminos (or gluten-free tamari sauce)
- 1 tbsp sesame oil
- 2 tsp fish sauce
- 1 tsp apple cider vinegar
- 1 tsp red pepper flakes
- 1/2 inch ginger, grated
- 1 cup seaweed salad
- 1 tsp sesame seeds, to garnish
- 1 tbsp chopped fresh cilantro, to garnish
- Optional: white rice or cauliflower rice, if you are on a sugar detox
- In a large mixing bowl, add tuna, avocado, carrots, cilantro, and green onions.
- In a separate bowl, whisk together coconut aminos, sesame oil, fish sauce, apple cider vinegar, red pepper flakes, and ginger.
- Pour the sauce over the tuna mixture, and gently toss together to mix evenly. Let sit for 10 minutes.
- To serve, put rice or cauliflower rice in a bowl, then top with seaweed salad, poke, and sprinkle with sesame seeds and cilantro.